I really love the buttery flavor. I can actually eat it because it isn't too sweet. I make it all the time and it is a crowd pleaser. Not so much a fan of the way it crusts st top. Even if I top the pie with pecans instead of mixing them in, it still crusts up like that. Not sure if it's a technical issue or if it's related to the ingredients.
I find that beating the eggs less reduces the crunchy top myself and other reviewers complain about. Scramble the eggs lightly instead of beating them until foamy. Also, reduce oven temp to 350 for ten mins and 300 for 40 mins. I wait to put whole or halved pecans on top of pie until after the first ten mins so that the nuts stay on top. These adjustments make a tremendous difference! I also double the recipe and bake 4" pies, yielding 8 mini pies.
For those who think this pie is too sweet:
There is a similar recipe in current Southern Living Cakes and Pies magazine (displayed until Aug 15). It is called Utterly Deadly Southern Pecan Pie. It has bourbon, lower sugar amounts, and different baking instructions.
Was this review helpful?
0 users found this review helpful
I really love the buttery flavor. I can actually eat it because it isn't too sweet. I make...